A transient workforce has led to some much higher than typical turnover rates at some of Thompson's most well-known restaurants.
Fear not though fast-food lovers, for even with the high turnover rate, major chain restaurants such as McDonald's, A&W, and Pizza Hut aren't having any trouble keeping their business operations running smoothly.
Things weren't always so easy though according to Thompson McDonald's franchise owner Brett O'Meara who says that staffing has become a lot easier in the last year or so.
"I think some of it may have to do with the mine slowing down some of their hiring," said O'Meara, "years ago the mine couldn't hire restaurant employees based on their qualifications, but that changed a couple of years ago when the mine changed those qualifications to include light industrial which interestingly enough includes kitchen work."
What this meant was that workers from restaurants could now apply to work at the mine and their experience at a place like McDonald's was a suitable prerequisite, adding some stress to the restaurant sector.
Pizza Hut manager Roy Roykanski has lived in Thompson for over 10 years and says that the trouble in Thompson is not actually finding staff itself, but finding staff that will stick around for an extended period of time.
"What we're having a problem with right now is the high turnaround," said Roykanski, "I've been here in Thompson for over 10 years now and every other business that I've worked in, it's been a high turnaround all over."
Roykanski is a certified chef who has worked in a number of different cities and he says Thompson's staffing issues are unlike any he's seen before.
"I've travelled extensively and worked as a certified chef before I started managing here (Pizza Hut) and I've never seen a problem like Thompson has," said Roykanski, "we (Pizza Hut) only have a couple of staff members that have actually been on for over a year."
Pizza Hut's staff is built around mainly full-time workers, which makes the conundrum all the more puzzling, as often times the more transient workforces are found among staffs made up mostly of part-time workers such as students.
O'Meara's comments echoed those of Roykanski, stating that turnaround has been a long-standing issue for not only restaurants but most businesses in Thompson.
"It's a typical Thompson thing where turnover is high," said O'Meara, "we at McDonald's hire everybody who walks through the door if they meet our qualifications, but there's such a transient population constantly moving through Thompson that it's hard to retain on a long-term basis."
Winter is typically a slower season in terms of business for Thompson McDonald's says O'Meara who will be looking to make a hiring blitz in the coming months.
"With the weather moving up we're going to get busier and busier," said O'Meara, "I can't speak for the industry but I can tell you that I'm looking for upwards of 25 to 30 workers by the end of May."
Rick Oberdorfer owns the Thompson A&W and says that he did have some issues with staffing years ago but that things have settled in recent years.
"We do get a steady flow of resumes coming in, but right now we are full," said Oberdorfer.
For the time being, staffing doesn't seem to be a major issue apart from turnover rates, but O'Meara is cautiously optimistic and says he knows things can change at any time.
"I'm very pleased right now but everything in this town is cyclical," said O'Meara, "I could be sitting comfortable right now and then next month be in dire need."